Ingredients:
2 and 1/4 cups all-purpose flour
1 and 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
4 large egg whites
3/4 cup whole milk
1/4 cup sour cream
1 teaspoon vanilla extract
1/2 cup strawberry puree (made from fresh strawberries)
For the icing:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup strawberry puree (made from fresh strawberries)
- 1 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
Add softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
In another bowl, whisk together egg whites, milk, sour cream, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Gently fold in the strawberry puree until evenly distributed throughout the batter.
Divide the batter evenly among the prepared cake pans.
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the icing:
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing until smooth and creamy.
- Add the strawberry puree and vanilla extract, and continue to beat until well combined.
- If needed, adjust the consistency by adding more powdered sugar for thickness or more strawberry puree for flavor.
- Once your cakes are completely cooled, spread the icing evenly over each layer and stack them up.
- Enjoy your homemade strawberry cake with this delicious icing!
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 280 kcal | Servings: 12 servings